Introduction

I love nothing more than a dessert that is quick and easy to make – especially the kind that can be prepared beforehand and then baked when you are ready to eat it. This clafoutis is best eaten fresh, but you can make the batter up to 24 hours in advance and refrigerate until ready to use. Serving up a pudding straight from the oven makes you look like domestic goddess, and is a surefire crowd-pleaser. The steps for putting this together are so simple, and the mixture of vanilla and blueberries is delicious. It’s best served warm, but don’t be too eager and scorch your mouth. I speak from experience. Leave it to cool just slightly, and serve it with pouring cream.

Easy

Prep time: 15 min

Cook time: 30 min

Total time: 45 min

Ingredients

4

medium eggs

160g

plain flour

160g

unsalted butter, melted and cooled

300ml

whole milk

120g

caster sugar

1

vanilla pod, split lengthways, or 1 tsp vanilla bean paste

40g

unsalted butter

300g

blueberries

1 tbsp

granulated sugar, for sprinkling

Essential kit

You will need: a baking dish, approximately 25cm in diameter and 4cm deep.

Instructions

Preheat the oven to 200°C/fan 180°C.

Lightly beat the eggs in a mixing bowl with a whisk, then lightly beat in the flour. Whisk in the cooled melted butter, then gradually whisk in the milk, then the sugar. Finally, whisk in the vanilla seeds (scraped from the pods) or the vanilla paste.

Use the 40g butter to generously line the inside of a baking dish, approximately 25cm in diameter and 4cm deep. Put all the blueberries in the base of the greased dish, and and pour over the batter.

Bake for 10 minutes, then lower the temperature to 180°C/fan 160°C. Bake for a further 10 minutes and check to see if the clafoutis is cooked by inserting a skewer in the centre and seeing if it comes out clean. If not, continue to bake and check at 5-minute intervals.

Remove from the oven and allow to cool for 10 minutes before serving. The clafoutis will sink very slightly as it cools; if you want to serve it before it sinks make sure you make people aware that it is very hot.

Sprinkle the top with granulated sugar before serving.

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More Blueberry Recipes

This recipe is featured in

This book is much more than just Nadiya's favourite bakes and includes chapters like 'Lazy Sunday Mornings' to 'Midnight Feasts'. Nadiya's cooking is both exciting and familiar as she offers innovative twists on traditional classics alongside perfect week